The leek, lemon, and rosemary risotto in the pressure cooker is a quick and simple first course, perfect to serve during the Christmas holidays. A tasty recipe with the leek and saffron risotto, always prepared in the pressure cooker.
Making it is very simple, and those who know me know that I prepare risottos exclusively with the pressure cooker. An excellent cooking method, practical and fast, that allows you to maintain the creaminess of the risotto. You can also prepare it in both the electric and traditional pressure cooker.
For this recipe, I used leeks instead of onions, to which I added finely chopped fresh rosemary, zest, and lemon to give it an even more unique aroma. As an alternative to fresh rosemary, you can replace it with dried rosemary. Both are easily available in all supermarkets if, like me, you can’t keep a herb plant alive on your home balcony. Curious to find out how to prepare it? Then let’s go to the kitchen, because the pressure cooker leek, lemon, and rosemary risotto will be ready in a click!
If you’re interested in other first course recipes with the pressure cooker, also read:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 3 People
- Cooking methods: Pressure Cooker
- Cuisine: Italian
- Seasonality: Christmas, Fall, Winter
- Energy 535.60 (Kcal)
- Carbohydrates 74.21 (g) of which sugars 3.78 (g)
- Proteins 9.84 (g)
- Fat 18.03 (g) of which saturated 7.48 (g)of which unsaturated 3.72 (g)
- Fibers 2.08 (g)
- Sodium 1,976.44 (mg)
Indicative values for a portion of 416 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 1 cup Carnaroli rice
- 1 leek (large)
- 2 tbsps extra virgin olive oil
- 2/3 cup white wine
- 2 1/2 cups vegetable broth
- rosemary (chopped as needed)
- salt (as needed)
- lemon juice (and zest as needed)
- 2 tbsps butter
- 2 tbsps grated Parmesan cheese
Tools
- Pressure Cooker
- High-Sided Casserole
- Cutting Board
- Knife
Steps
First, prepare the vegetable broth. Then clean the leek by removing the ends and the most damaged outer leaves. Then cut it into thin slices and rinse it very well under water. Then drain it and sauté it in the open pot with the oil on low flame, stirring occasionally.
In the meantime, clean the rosemary and chop it finely. As soon as the leek has wilted, add the chopped rosemary, raise the flame, and also add the rice. Toast it for a few minutes and deglaze with the white wine, allowing the alcohol to evaporate.
Then add the hot broth, adjust the salt, and close the pot, bringing it to full power. From the start of the whistle, cook for 4 minutes on low flame. Of course, cooking times are relative, and you will need to refer to the type of pressure cooker you have. Meanwhile, grate the zest and extract the juice of half a lemon.
After the cooking time is over, gradually release the steam and open the pot. Stir in zest and juice of half a lemon, butter, and grated cheese. Mix well and serve.
Storage and tips for leek, lemon, and rosemary risotto
The lemon, leek, and rosemary risotto is best enjoyed immediately after cooking to retain its creaminess.
FAQ Questions and Answers for leek, lemon, and rosemary risotto
Can I make the risotto in the instant pot?
Yes, it is possible to prepare this recipe also using the instant pot, initially with the sauté function to fry the leek and toast the rice. After adding the broth, cook the risotto with the pressure cook function for 4 minutes.
